Filipino Culinary Traditions, with a twist.
Traditions are paving the way for Chele Gonzalez and Carlos Villaflor (from awarded restaurant Gallery By Chele), who are on a quest to learn the secrets behind Filipino staple dishes. And as true explorers, they come back home to blend this newly acquired knowledge into their own creative process. Be the witness of their journey.
This docu-series is exclusively available on TrueID platform.
Siruma, Camarines Sur
Classic kinilaw (Filipino Ceviche) is the highlight dish as Chef Chele discovers the unique way of life of Kuya Tikoy and the sea villagers living in the remote municipality of Siruma, Camarines Sur.
El Kabayo , Bataan
It's time to learn about Aeta traditions and their respect for the land guided by Aeta cultural leader Erlinda Ignatio with a focus on their age-old tribal practice of Binuho (bamboo) rice cooking.
Albay blesses Chef Chele's visit with a view of Mount Mayon and a journey of Bicolano dishes, particularly the famous pinangat, through the eyes of Socorro Restaurant's Chef Ato.
Chef Carlos travels upland to Amadeo, Cavite where he discovers specialty coffee that the Philippine soil in this altitude can produce, with insights from coffee expert, Chit Juan.
Henry Brolagda of Lucciole Farm, Cavite educates Chef Carlos on sustainability and community-building while also acquainting him with his famous all-natural cochinillo (Suckling Pig) dish.